Place Brie in freezer for about 30 minutes. Meanwhile, bring port wine and raisins to boil in a saucepan; remove from heat and set aside to cool. In small bowl, beat egg yolk with water for egg wash; set aside.

Divide Brie into two layers by cutting in half with a long cheese wire or strong string as you would divide a cake layer. Separate layers and set aside. Coarsely chop raisins and mix with toasted pecans. Spread mixture evenly on bottom layer of Brie and cover with top half of Brie; set aside. Roll out puff pastry on lightly floured surface until large enough to cover Brie completely. Place filled Brie in center of dough and wrap Brie to cover completely, sealing overlapping edges with egg wash as you go.* Arrange on greased baking sheet and chill for at least 30 minutes.

To serve, preheat oven to 400F. Brush top and sides with egg wash and bake for 20 to 30 minutes or until golden brown. Let stand a few minutes and serve with freshly sliced baguette or toasted croutons.